基本信息科学研究教育教学论文期刊
基本信息


何胜华，男，硕士生导师；哈尔滨工业大学化工学院。

主持及参与国家自然科学基金，国家“十一五”和“十二五”子课题，中国博士后特别资助，中国博士后面上资助，黑龙江省博士后基金，横向课题及哈尔滨工业大学校创新基金，发表SCI20余篇。

荣誉称号
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工作经历
时间工作经历
1994年-1998年武汉和平科技集团
2014年-至今 哈尔滨工业大学，化工学院
2012-至今哈尔滨工业大学生命科学技术学院，博士后



教育经历
1994年-1998年, 就读于华中农业大学, 食品科学与工程学院，获学士学位2001年-2004年, 就读于华中农业大学, 食品科学与工程学院，获硕士学位2007年-2012年，就读于哈尔滨工业大学，化工学院，博士学位


国际期刊审稿人
1. Food & Function

2. Food & Nutrition

3. Journal of Chemical Technology & Biotechnology

4. European Food Research and Technology

5. Food Science & Nutrition

6. European Journal of Lipid Science and Technology

7. Lipids in Health and Disease

8. International Journal of Agricultural Policy and Research

研究领域
乳品科学功能食品 主要从事乳制品加工过程中蛋白的相互作用及对乳制品物化特性的影响，酪蛋白的自组装作用运载生物活性物质。


团队成员
马莺, 研究方向: 食品科学的基础理论研究；淀粉与植物蛋白改性技术；发酵食品
王荣春, 研究方向:亚临界水技术.

科研项目








讲授课程
食品工程原理粮油食品工艺学食品工艺学


招生信息
暂无填写


论文期刊
1．Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Changhui Zhao, Haimei Li, Jean-Louis Maubois.Characterization of fat

globules and milk fat globule membrane proteins in milk of different yak breeds. Dairy Science and Technology. 2010, 90 (5):601-609.

2. Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Xin Yang, Shanhu Tang, Haimei Li. Milk fat composition of yak breeds in China.

Journal of Food Composition and Analysis. 2011, 24:223-230.

3. Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Haimei Li. Effects of proteose-peptone fractions from yak milk

on lipoprotein lipase lipolysis. International Journal of Dairy Technology.2012, 65(1):32-37.

4. Shenghua He, Ying Ma, Qiming Li, Dehai Li, Jiaqi Wang, Yanhua Cui. The fatty acid profile of Chinese Maiwa yak milk in relation to

season and parity. International Journal of Dairy Technology. 2013, 66(1): 25-30.

5. Shenghua He, Ying Ma, Sanjiu Zhou, Wei Song, Rongchun Wang. Antioxidant activities of fermented soybean prepared with Bacillus

subtilis.Asian Journal of Chemistry, 2013, 25(18)：10565-10568.

6. Weixi Xu, Shenghua He*, Ying Ma, Yixin Zhang, Rongchun Wang. Effect of the heat-induced whey proteins/κ-casein complex on the

acid gelation of yak milk. RSC Advances, 2015, 5, 8952-8956.

7. Weixi Xu, Shenghua He*, Ying Ma, Yixin Zhang, Qiming Li, Lifeng Wang, Rongchun Wang. Effect of pH on the formation of serum

heat-induced protein aggregates in heated yak milk. International Journal of Dairy Technology. 2015, 68（3):342－348.

8. Yixin Zhang, Shenghua He *,Ying Ma, Weiyi Xu and Haishan Tang. Characterization and bioaccessibility of β-carotene in

re-assembled casein. RSC Advances, 2015, 5, 77595-77600.

9. Qiming Li, Ying Ma*, Shenghua He*and Rongchun Wang. The compositional factors involved in the heat stable sensitivity of

yak milk. RSC Advances, 2014, 4, 37669-37673.

10. Shenghua He, Yibing Qin, Elfalleh Walid, Lin Li, Jie Cui, Ying Ma. Effect of ball-milling on the physicochemical properties of

maize starch. Biotechnology Reports, 2014, 9(3):54-59.

11. Qiming Li, Ying Ma, Shenghua He, Walid Elfalleh, Weiyi Xu, Shanhu Tang, Liya Qiu. Effect of pH on heat stability of yak milk

protein. International Dairy Journal, 2013, 35 (1):103-105.

12. Dianyu Yu, Walid Elfalleh, Shenghua He, Ying Ma, Lianzhou Jiang, Lin Li, Lizhi Hu, Jianing Zhang. Physicochemical properties

and minor lipid components of soybean germ. Journal of The American Oil Chemistry Society, 2013, 90(10):1551-1558.

13. Walid elfalleh, Ma Ying, Nizar Nasri, He Shenghua, Ferdaous Guasmi & Ali Ferchichi. Fatty acids from Tunisian and Chinese

pomegranate (Punica granatum) seeds. International Journal of Food Sciences & Nutrition .2011, 62(3):200-206.

14. Yanhua Cui, Xiaojun Qu, Haimei Li, Shenghua He, Hengyu Liang, Hui Zhang, Ying Ma. Isolation of halophilic lactic acid bacteria

from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential. European Food Research

and Technology. 2012, (5): 797-806.

15. Li –Shui Chen, Ying Ma, Jean-Louis Maubois, Shenghua He, Li-Jun Chen, Hai-Mei Li. Screening for the potential probiotic yeast

strains from raw milk to assimilate cholesterol. Dairy Science and Technology. 2010, 90 (5):537-548.

16. Huimin Xing, Lin Li, Shilin Gui, Elfalleh Walid, Shenghua He, Qinghai Sheng, Ying Ma. Formation, Stability, and Properties of an

Algae Oil Emulsion for Application in UHT Milk. Food Bioprocess and Technology, 2014, 567-574.

17. Yanhua Cui, Ting Yu, Xiaojun Qu, Tong Hu, Chao Wang, Shenghua He, Ying Ma. Genetic variation in the alpha S1-casein of Chinese

yak (Bos grunniens), European Food Science and Technology, 2014, 175-181.

18. Dianyu Yu, Ying Ma, Elfalleh Walid, Shenghua He, Yanming He, Xiaoyu Zhou, Jianing Zhang, Lizhi Hu. Stability of Soybean Oil

Degumming Using Immobilized Phospholipase A(2). Journal of Oleo Science, 2014, 25-30.

19. Haimei Li, Ying Ma, Aijun Dong, Jiaqi Wang, Qiming Li, Shenghua He, Maubois, Jean-Louis. Protein Compositions of Yak Milk,

Dairy Science & Technology, 2010, 111-117.

20. 何胜华，马莺, 崔艳华, 董爱军，李海梅。牦牛乳脂肪球膜（MFGM）组成分析及蛋白热稳定性。哈尔滨工业大学学报, 2012,44(10):104-108.

出版物
1. In: Milk and Dairy products in human nutrition, pp:627-641, Wiley Blackwell. 2013.

2. 《野生食用植物资源加工技术》，中国轻工业出版社出版； 2009.

3. 《淀粉工艺学》，科学出版社； 2011.

4. 《食品工艺学实验》，中国农业出版社，2015.